Cover a large baking pan with parchment paper. Lay lentils out and remove any foreign bits. Rinse the lentils in a strainer, then cook in a pot of water on medium high, stirring occasionally, until tender but not mushy. It can take from 10-20 minutes, depending on type and freshness. Rinse in cold water and drain well.

Preheat oven to 380F.

Place the lentils on baking pan covered with parchment paper and add all ingredients. Mix well. Bake spread out for about 30 minutes, stirring and shaking the pan every few minutes until crunchy. Cool and snack on the Chocolatey Lentil Crunch or eat them along with the following:

Oh my GOSH!! Instead of making myself a cake for my birthday, I made THIS. Then I tossed it in with some lite vanilla Greek yogurt and had a snack. Heavens to Betsy! I will say it took a lot longer than 30 minutes. I like the cinnamon, but I’m wondering how it would be if it were just chocolatey…or what other flavors might do. This is the fruit of accidentally buying lentils when I already had two bags. Woo HOO!